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Low FODMAP Recipe: Blue cheese pasta


400g gluten free penne pasta

1 tbsp olive oil

1 tbsp garlic infused oil

1 tsp fresh chopped sage

1 tsp chopped chives

1 small pack baby spinach leaves

100g Stilton, cubed

Chopped pine nuts and watercress to serve


Boil the gluten free pasta according to pack instructions.

Drain the pasta and reserve some cooking water. Stir through the oilve oil, garlic oil, spinach and herbs, stilton and 2 tbsp cooking water.

Return to heat for one minute stirring all the time.

Then sprinkle with the toasted pine nuts to serve and scatter a small quantity of watercress over the top.

Recipe from Good Food magazine

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